Recipe and photo – Kuisin-oi Zujienė
1 kg boneless mutton or veal ham
1 kg rice (short grain, round, brown suitable)
300 grams of oil
300-400 g very thinly sliced onions
600 g carrots sliced into straws
a handful of Turkish peas and raisins
salt, pepper, red pepper, curry
3 garlic heads (dehulled but not broken – slices remain with skin)
Uzbek ZRA seasoning
Add rice to boiling water, salt and leave for an hour. Sauté the onions until reddish in oil. Then add the meat. Bake until browned. Add the straw carrots. Add enough water to cover the products in the pot. Season with salt, add the peas soaked. Boil for 10-15 minutes. Then place the garlic and raisins on top, then cover the rice, gently flattening the surface and filling with water again – the rice must be submerged within two centimeters. Pour a teaspoon of salt.
When the water has completely evaporated, accumulate the rice in the cowboy, piercing the holes to the bottom with a long fork in several places. Cover and cook for 15 minutes on very low heat.
Carefully remove the garlic heads, mix everything together and place in a large wide plate. Place the garlic head on top.
